Ingredients

Steps

• Soak the gelatine sheets in a bowl of cold water for 5 minutes.
• Blend the mango flesh and lime zest in a food processor until smooth.
• Heat 5 tablespoons of water in a saucepan until lukewarm.
• Dissolve the soaked gelatine in the warm water and remove from heat.
• Whisk the double cream in a large bowl until stiff peaks form.
• Pulse the gelatine solution into the mango purée until combined.
• Fold most of the mango purée into the whipped cream.
• Layer the mango cream and remaining purée into four glass tumblers.
• Cover and chill in the refrigerator for at least 3 hours.